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Bryant Ng grew up cooking at his parents’ Chinese restaurant in Los Angeles, majored in molecular biology at UCLA, studied at Le Cordon Bleu in Paris, then trained under star chefs Daniel Boulud and Nancy Silverton back in the US. Now he has his own L.A. restaurant, The Spice Table, an homage to Southeast Asian flavors—from the Singaporean home cooking he grew up with to the Vietnamese flavors of his wife’s heritage. One of his most delicious recipes is a version of the coconut-curry noodle soup known as laksa in Singapore and ca-ri tom in Vietnam, made with seafood, plenty of spices and lots of rice noodles. Here, F&W streamlines that dish plus three more of Ng’s favorites. “My recipes are fairly simple,” he insists. “They just have a lot of components.”